1 c. cooked rice (measure after cooking)
2 c. diced, cooked chicken
1 c. diced celery
2 tbsp. chopped onion
1 (8 oz.) can water chestnuts, drained and chopped
3/4 c. mayonnaise
1 (10 oz.) can cream of chicken soup

Mix mayonnaise and soup in large bowl and fold in other ingredients. Put in greased casserole 9x13 inch (at this point can be made a day ahead and refrigerated). Then spread topping on mixture and bake at 350 degrees for 45 minutes.

TOPPING:

1/2 stick (4 tbsp.) butter
1 c. crushed corn flakes (measure after crushing)
1/2 c. sliced almonds

Melt butter; stir in flakes and nuts. Spread over chicken mixture.